Introduction
The Egg Salad Sandwich is a timeless favorite that balances simplicity with satisfying flavor. Made with hard-boiled eggs, creamy dressing, and subtle seasonings, it’s an easy yet versatile meal that works perfectly for breakfast, lunch, or a light dinner. Whether served on toasted bread, croissants, or lettuce wraps, this sandwich delivers comfort and nostalgia in every bite.
Ingredients
6 large eggs
¼ cup mayonnaise (adjust to taste)
1 tsp Dijon mustard (or yellow mustard for a milder flavor)
1 stalk celery, finely chopped
2 tbsp red onion or green onion, finely chopped
1 tsp lemon juice (optional, for brightness)
½ tsp salt (or to taste)
¼ tsp black pepper
1 tbsp fresh dill or parsley, chopped (optional)
8 slices sandwich bread (white, wheat, or sourdough)
Lettuce leaves (optional, for crunch)
Instructions
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and simmer for 10–12 minutes.
Drain and transfer eggs to an ice water bath. Let cool, then peel.
Chop the eggs into small pieces and transfer to a mixing bowl.
Add mayonnaise, mustard, celery, onion, lemon juice, salt, pepper, and herbs. Mix until combined but still chunky.
Taste and adjust seasoning if needed.
Lay lettuce leaves (if using) on 4 slices of bread, spoon egg salad evenly on top, and cover with the remaining slices.
Slice sandwiches in half and serve immediately.
Description
This Egg Salad Sandwich is creamy, flavorful, and refreshing. The eggs provide a rich base, while mayonnaise and mustard add tangy creaminess. Celery and onions bring crunch, and optional herbs add a fresh, vibrant note. Served on soft bread or crisp lettuce, it’s a quick yet comforting dish that never goes out of style.
Tips
Use eggs that are a few days old—they peel more easily.
For extra creaminess, mash 1 or 2 yolks into the dressing before mixing.
Toast the bread for more structure and crunch.
Refrigerate the egg salad for 30 minutes before serving to let flavors meld.
Store leftovers in the refrigerator for up to 3 days (do not freeze).
Variations
Avocado Egg Salad: Replace half the mayonnaise with mashed avocado.
Greek Yogurt Version: Use Greek yogurt instead of mayonnaise for a lighter option.
Spicy Kick: Add hot sauce, cayenne, or diced jalapeños.
Pickle Lovers: Stir in chopped dill pickles or relish.
Open-Faced Style: Serve egg salad on toasted baguette slices as a light snack or appetizer.
Correction
A common mistake is overcooking eggs, which results in a greenish yolk and a sulfur taste. Stick to the 10–12 minute boil and immediate ice bath method. Another issue is adding too much mayonnaise, which can make the salad runny—start with less and add more only as needed.
Enjoy
Serve your Egg Salad Sandwich chilled or at room temperature for a light, satisfying meal. It pairs beautifully with a side of chips, pickles, or a simple green salad. This classic is a perfect balance of creamy, crunchy, and fresh flavors—always comforting and delicious.
